This is a simple and delicious curry that can be made in less than half an hour. You can have it by itself, with a pile of greens or as part of a banquet type shared food situation.
I’ve been super into curries lately so went ahead and made my own roasted spice mix, I got the recipe here and it’s easy to make especially if you have a spice grinder. But I know not everyone can be bothered with that sort of thing, so in the recipe I’ve suggested using garam masala as a substitute.
That said, that spice mix is amazing, I made mine in a mortar and pestle and man was my arm sore by the end. But now I have a jar full of yummy spice mix which will be really helpful in the coming weeks/ months depending on how curry crazy I go. I’m also thinking it’ll make an amazing spice rub for meat… But I digress. This curry.
This curry is so tasty! The sweet potato with the golden cashews in the spicy coconut sauce is so yummy. It’s a drier curry with just enough sauce to coat the ingredients but not pool in the bottom of your plate. The mustard seeds add such a nice aroma and fragrance to the finished curry. It also comes together super quickly. As another plus, once it’s cooked you can leave it covered in the pan, and it should keep warm for up to half an hour while you get anything else ready if you’re having it as part of a spread.
Tbh I’d happily eat this buy itself with some steamed greens, brown rice or cauliflower rice on the side because it’s so yum. The cashews and coconut milk add a richness that makes it super filling too. Nuts in a curry are one of my favourite things, and in a stir fry. As a kid, I’d always plan my scoops of take away Thai food to include as many of nuts as possible. Such a greedy child … not much has changed.
Serves 4 (if served with one of the suggested sides above)
800g sweet potatoes, washed and chopped into bite sized chunks (leave the skin on)
1 tsp turmeric
1 tsp salt
1 tsp chilli powder
3 tsps garam masala or roasted spice blend
1.5 Tbs coconut oil (or ghee)
1 tsp mustard seeds
1 tsp cumin seeds
1/3 cup finely sliced spring onion (or equivalent in onion of choice)
2 Tbs finely chopped coriander stem and root
2 tsps freshly grated ginger
1 tomato, sliced into 1cm thick wedges or 1 Tbs tomato paste
2 Tbs shredded coconut
1/2 cup dry roasted cashews
4 cups baby spinach, loosely packed
1/2 cup coriander leaves to serve
Mix the turmeric, salt, sweet potato and roasted spice mix garam masala together in a big bowl.
Heat coconut oil or ghee in a large heavy based fry pan over medium high heat. Add the cumin and mustard seeds and fry until you hear them popping.
Add the onion, coriander and a pinch of salt and turn down the heat slightly. Cook until the onion has softened, add the ginger and fry for 1 minute longer.
Add the sweet potato and shredded coconut and stir to coat in the contents of the pan. Fry for a minute or two and then add the tomato and cook until it stats to collapse and releases it’s juices.
Add the coconut milk. Stir to combine and place a lid over. Cook for 15 minutes or until potato is tender. Stir through the cashews and spinach and cook until spinach has wilted.
Serve scattered with coriander.